Step 1

Simply combine the gluten-free flour, salt, baking soda and nutmeg in a bowl or in a layer at the bottom of a 1 quart mason jar

Step 2

Next, top with chocolate chips or add those to the bowl

Step 3

Add a layer of the brown sugar then white sugar or just add both to the bowl

Step 4

Finish with the pecan pieces (optional)

Step 5

If you are giving the jar of dry gluten-free chocolate chip cookies away, simply print and attach the recipe below

Step 6

If you are ready to bake them now, preheat your oven to 375°

Step 7

In another bowl, beat 1 egg, 3/4 C melted butter, 1/2 tsp. gluten-free almond extract and 1 tsp. gluten-free vanilla extract together

Step 8

Mix the wet ingredients into the dry with a wooden spoon or paddle attachment in a stand mixer (don't over mix to keep the chocolate chips intact)

Step 9

Add in 1-2 T milk to get a wet cookie dough that comes together well (start with 1 T then add the other if needed)

Step 10

Place the cookie dough in the fridge, covered, to chill for 30 minutes

Step 11

Remove and drop by heaping tablespoons onto silicone mat, or parchment lined baking sheets

Step 12

Bake 8-10 minutes or until golden brown

Step 13

Let them cool slightly on the baking sheet then transfer to a wire rack to continue cooling